See an Exclusive Preview of the Locanda Menu; Also, 7x7 Gets Firsties on a Mini-Review

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The exterior, as it stands, with a piece of the old Ramblas sign intact saying "Cocktails."Photo: Grub Street

It is the Week of Locanda, and everyone’s abuzz, so to speak! The Scoop chats up chef Anthony Strong about how he learned to make Amatriciana (a traditional Roman pasta sauce based on guanciale and tomato). 7x7’s Sara Deseran takes a minute to discuss how restaurants can’t really pull off soft openings anymore (see alsoour thoughts on this matter), what with all the bloggers and Yelpers clamoring for first dibs on judging a new place. Then she launches into what is essentially a review of the as-yet-unopened restaurant (557 Valencia) based on a friends-and-family dinner she attended on Sunday. Her thoughts: “I didn’t have much to criticize… The ceiling, which is essentially made up of boxes of different shapes, gives you something to look up at.” She loves the grilled halibut collar, and the pizza bianca. Also, she’s relieved to find “there’s not one farm name-drop on the whole menu.” Below, see the full Locanda menu — an exclusive to Grub Street — in all its glory. They open to the public Saturday, and you can start making reservations here. Update: Here’s a look inside the space.

Menu is preliminary and still subject to change. For some explanation about Quinto Quarto and Pizza Bianca see our previous posts here and here. Also note that there will be more pizza bianca (a focaccia-like flatbread) topping options in the future, but they’re opening with just plain and mortadella options.